• fish soup. First a stock is made from roughly chopped small cleaned fish with their gills removed, covered with roughly 2 to 3 times their weight in water with salt, sliced onion and white peppercorns and simmered for 30 minutes. The skimmed and strained stock is then mixed with sweated chopped onions, sliced leek and mushrooms, skinned and cored tomatoes, saffron, rosemary, basil, garlic and seasoning, simmered until all cooked, then prawns and mussels added for the last minute.